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Vindaloo Pork Belly Street Tacos

Sue Lau
Prep Time 15 mins
Cook Time 25 mins
Course Main Course
Cuisine Indian, Mexican, Tex-Mex
Servings 12 street tacos


For the Vindaloo Pork:

  • 12 ounce package fully cooked pork belly diced
  • 1 tablespoon olive oil
  • 1 cup diced onion
  • 2 cups Simply Potatoes brand refrigerated diced potatoes
  • 1-1/2 teaspoons cumin seed
  • 2 teaspoons minced garlic
  • 2 teaspoons minced fresh ginger

Vindaloo Curry Sauce:

  • 1 cup water
  • 2 tablespoons white vinegar
  • 1/2 teaspoon tamarind paste
  • 1-1/2 tablespoons tomato paste
  • 1 teaspoon paprika
  • 1 teaspoon cayenne pepper
  • 1-1/2 teaspoons turmeric
  • 1 teaspoon black pepper
  • 1/2 teaspoon garam masala
  • 1 teaspoon granulated sugar

For the Tacos:

  • 11 ounce package Mission brand street taco mini flour tortillas
  • 1 cup Indian hot onion relish
  • 1 cup cilantro leaves


  • Heat oil in a skillet and brown the diced onion with the potatoes, cumin seed, garlic and ginger for about 12-15 minutes or until browned.
  • Stir in pork and brown lightly.
  • Add ingredients for the curry sauce and simmer until lightly thick.
  • Heat tortillas and fill with curry mixture, and top with hot onion relish if desired, and a few cilantro leaves.


Allow 2-3 tacos per person as the street tacos are smaller than regular ones.
From the kitchen of palatablepastime.com
Keyword Pork Belly, Street Tacos, Vindaloo Curry